Monday, July 14, 2014

Strawberry Whipped Cream Cake


Remember way back to last week when I had that disaster flag cake and I had two extra layers of red cake that I stowed away in the freezer - well here's what I did with it:
When the world gives you lemons, make...
Not too shabby huh?

Here the cake recipe (adapted from Art & Soul of Baking)

1 1/2 sticks of butter
3/4 c sugar
3 eggs
1 T vanilla
2 c sifted cake flour
3/4 t baking soda
1/4 t salt
1/3 c buttermilk
30 drops red food coloring (optional)

Grease and line 2 9" round baking pans with parchment paper rounds (or use silpat). Cream butter and sugar together. Meanwhile in a small bowl whisk together cake flour, baking soda, and salt. Add eggs to creamed butter one at a time, mixing after each addition.  Add vanilla.  Add 1/3 of the flour, then 1/2 of the buttermilk, 1/3 of flour, remainder of buttermilk and then remainder of flour.  Mixing well after each addition.  Add 30 drops of red food coloring. Pour batter into pans and bake at 350 for 15-20 minutes.  Alternatively you can make one 9" layer and slice it in half later.

Icing (adapted from Carol's Cafe)
8 oz cream cheese, softened
1 c sifted confectioner's sugar
2 t vanilla
2 c cold heavy cream

Whisk cream cheese for 5 minutes until fluffy.  Add sugar gradually until smooth.  Add vanilla. Slowly add heavy cream and beat until smooth and the consistency of whipped cream.  Chill.

1/4 c Nutella
about 1lb of strawberries (3-5 whole ones reserved for top)

Cake assembly:

Place layer of cake on serving dish.  Spread 1/4 c of Nutella on cake - you might want to heat the Nutella for a few seconds in the microwave so that it is easy to spread. Slice strawberries and arrange layer on top of Nutella.

 Spread layer of icing and add another layer of strawberries.

Place second cake layer on top. Spread layer of icing on cake and decorate with whole strawberries.
Gee I bought 2lbs of strawberries and I have some icing left over. What a shame! What should I do??
Why do I keep packing on the pounds??

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